Corks and Canvas Events, like a work of fine art, came about by pairing a good idea with a passion to create. The founders both came from the marketing world, where they spent their days devising campaigns and events to inspire their audiences to take action. A shared love for art and wine inspired them to bend their action-creating talents toward a new goal—hosting painting and wine events in area wineries and wine bars, allowing guests to "uncork their creativity" and promote the burgeoning Washington wine industry.
Their idea took the form of Corks and Canvas Events, where experienced artists lead guests step-by-step through the painting creation process. Guests re-create various paintings, everything from lush vineyard scenes to preening roosters, while sipping on glasses of local wines.
Though nonculinary pursuits first brought Le Petit Terroir’s owners, Dave and Karin Shoup, to Europe, the pair was quickly taken by regional Parisian and Italian food. Inspired by the continent’s open-air markets filled with fresh meats, cheeses, and produce, Dave and Karin sought to build their own Mediterranean-style bistro that incorporated the tastes of the Pacific Northwest. They hired chef de cuisine Jason Custer to develop a menu that would reflect these interests, dotting dishes with housemade sausage, fresh-baked breads, and herbs and flowers from the onsite garden. Meats, which help to build plates of house-crafted charcuterie, all come from the Northwest, forming the base of freshly prepared meals available for dining in, catering, or eating while running from several bulls.
Kestrel Vintners' two 80-acre vineyard sites furnish wines culled from a collection of dark, rich reds and crisp, fruity whites—all created and housed within the 15,000-square-foot winery ziggurat. Inside the tasting rooms, guests can sip on an evolving selection of six samplings, with offerings that may include the Lady in Red 9th Edition blend, juxtaposing dark, fruity flavors with rich spice and cedar, or the bright and citrusy 2009 Falcon Series sauvignon blanc. Drinkables are paired with a charcuterie plate, featuring a selection of cheese and cured meats arranged to resemble Italy's boot kicking a giant meatball. Visitors will take home two souvenir glasses to commemorate their grape-fueled adventure, and will receive 20% off any wines available for purchase at the time of their visit.
Pallino serves up a menu of fresh, made-to-order Italian specialties in a casual setting inspired by family gatherings and leisurely bocce games. Antipasti such as roasted garlic and cheese flatbread ($5.95) prep palates for main dishes and help patrons evade amorous vampire kisses. Featuring braised beef and pork with Chianti-spiked tomato sauce and a whisper of cream, mama's meat sauce with rigatoni ($8.95) banishes any doubt about how mama used to get her little noodles to sleep through the night. Pizzas round out the menu with combinations including prosciutto and roasted fig ($6.95/$12.49) and Italian sausage and mushroom ($6.95/$12.49), and paninis ($4.75 for a half; $6.95 for a whole) come with a choice of warm chips or carrot sticks, which are less warm, but make up for it with their svelte figures and pretty faces. Decadent gelato is maneuvered into an array of desserts—it's squeezed between two cookies in gelato sliders ($5.95), topped with espresso and whipped cream in an affogato ($3.50), and bobbing in a soda float, flavored with a choice of syrup ($4.95). Most importantly, the friendly staff and quick service will allow you to make the most of a hearty dinner enjoyed in the clean dining room or as a speedy carryout order.
Indian Palace Restaurant features traditional Indian fare where cooks spice dishes to each customer’s taste. Marinated chicken and tender lamb bake in clay ovens and jumbo prawns simmer in mildly spicy curry sauces. Indian chai tea boils with spices and milk, mango lassies combine with yogurt, and a selection of beers, wines, and cocktails from the lounge cleanse palates between bites.
When Andrés Cárdenas Guitrón emigrated to the United States from Mexico, he landed his first job as a dishwasher. He worked his way up the ranks to a food preparer, a cook’s assistant, and a chef before finally opening up his own restaurant. At Mazatlan, he dishes out family recipes that include grilled chimichangas, crab enchiladas, and steak picado christened in a Spanish sauce.